Homemade recipes for boiled pig's trotters
Ingredients
300g boiled pig's trotters
1 green bamboo shoot (medium)
1 green bamboo shoot (medium)
3 dried shiitake mushrooms
30g ham
1 tablespoon minced ginger
Method/steps
p>Soak the dried shiitake mushrooms in water until tender, squeeze them out and cut them in half for later use.
p>Boil the green bamboo shoots (you can buy ready-made bamboo shoot salad), cut them in half and cut them into thin slices for later use
Put the ham in a bowl and add water, steam it in an electric pan for 20 minutes (to remove the salt), take it out and let it cool and cut it into thin slices.
Lightly rinse the tendons and cut them into small pieces.
Cut the sticks ofdough fried into small pieces until fragrant. hot oil pan, take it out, drain the oil
Saute minced ginger and minced garlic in 1 teaspoon oil until fragrant
Add the ingredients, mushrooms, bamboo shoots and slices of ham and stir-fry Fragrant
Add the tendons, add the soy sauce and Shaoxing wine, stir briefly then add the broth ( level with the ingredients), cook until the flavor is reduced.
Pour white pepper and add the white vinegar Mix well
Add the cornstarch and water, sprinkle with green onions, remove from the pot and place on a plate with fried dough sticks, serve quickly
Want to know how to make water fried tendons
**Water-dried beef tendon is not cooked**, it has just been water-treated to make it larger and softer. Additional stepsnt necessary during the cooking process to ensure the beef tendon is cooked.
List of ingredients:
450 grams of water-fried beef tendon
Seasoning: 15 grams each of chopped green onion and ginger, 100 grams of garlic, 1 teaspoon of refined salt and colored sugar, a little MSG, 2 teaspoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of Shaoxing wine, 500 g of lard (about 100 g of consumption), 600 g of fresh soup, 300 g of beef bone soup.
Preparation steps:
1. Remove the pedicle and fascia from the water-coated tendons, wash, drain and cut into small strips; peel the garlic and set aside.
2. Add beef bone soup, tendons, Shaoxing wine, refined salt and appropriate amount of green onions and chopped ginger to the pot and bring to a boil. Remove the tendons and drain them well for later use.
3. Heat the oil in a pan until it is 60% hot, add the garlic and fry until golden brown**, remove and drain. Leave the oil in the pan and heat it until it is 60% hot. First add the green onions and chopped ginger and stir-fry until fragrant. Then add the fresh soup, coloring sugar, tendons and refined salt and stir-fry.
Therefore, judging from the ingredient list and production steps, steamed beef tendon is not cooked. Additional steps are required during the cooking process to ensure the beef tendon is cooked.
How to make roasted tendons
250 grams of boiled beef tendons, 150 grams of chicken broth, 25 grams each of peanut oil, sesame oil, soy sauce and starch, 15 grams of green onions, 10 grams of garlic,cooking wine, 5 grams each of ginger, a little each of MSG, sugar and anise.
Preparation method: Wash the beef tendons and cut them into 4.5 cm long strips, cut the green onion into diagonal sections, cut the ginger and garlic into slices; heat the peanut oil in a wok, add the green anise; onion and ginger. Lightly fry the garlic slices until the onions turn yellow, cook with the cooking wine and add the chicken broth., once the soup is boiled, remove the anise, onions, ginger and garlic, add tendons, add soy sauce, sugar and MSG. When the soup boils again, turn the heat to low and simmer for 5 minutes, then turn the heat to high. , pour in the water and starch and stir-fry. Pour sesame oil around the pan, sauté and serve on a plate.
Efficacy: strengthens the spleen and stomach, nourishes essences and liquids, strengthensrce muscles and bones, etc.
Use: Eat with meals.
Application: Suitable for weak and fragile people.
Beef tendon in green onion oil
Main ingredient: water-fried beef tendon
Ingredients: rapeseed heart
p>
Seasoning: salt, chicken essence, cooking wine, green onions, grated ginger, oyster sauce, pepper, water starch, edible oil, broth, green onion oil
Cooking method:
Cut the water-fried beef. tendon into sections, blanch it in boiling water, wash the rapeseed core, blanch it in boiling water, add salt and cooking oil for a while, then take it out and place it around the plate in a circle
Characteristics: Sweet and ruddy, salty and chewy.
Babao Sea Cucumber
Ingredients: 400g sea cucumber, 25g each cooked ham, winter bamboo shoots, cooked chicken and cooked lotus seeds, 50 g of seaweed tendon, 15 g of dried shrimp, and 50g of water chestnuts, 5 grams of shiitake mushrooms.
Cooking method:
1. Clean the sea cucumbers and tendons and cut them into strips;
2. Slice winter bamboo shoots, ham and chicken, dice water. chestnuts and remove the lotus seeds;
3. Heat the wok with the green onion and ginger,add the sea cucumber and fry it for a while, cook it in the chicken soup, put it in a bowl
4. Mix the chicken soup, mushrooms, ham and other raw materials. Simmer until cooked, pour over sea cucumber and steam for 1 hour. Decant the juice onto a plate
5. add the original juice to the sauce, bring to a boil and thicken, pour over the sea cucumber and serve.
Raw materials are not fixed and can be mixed as you wish.
There is flexibility
.